Description
This Bavette Steak & Roasted Garlic Pan Sauce recipe features tender, pan-seared bavette steak served alongside creamy mashed fingerling potatoes and roasted asparagus, all topped with a rich and flavorful roasted garlic demi-glace sauce. It’s a delicious, well-balanced meal perfect for a comforting dinner.
Ingredients
Units
Scale
Produce
- 12 ounce Fingerling Potatoes
- 1/4 ounce Chives
- 6 ounce Asparagus
- 1 clove Garlic
Dairy
- 2 tablespoon Sour Cream (Contains: Milk)
- 2 tablespoon Butter (Contains: Milk)
Meat
- 10 ounce Bavette Steak
Other
- 1 unit Beef Demi-Glace (Contains: Milk)
- 1 tablespoon Olive Oil
- 1 teaspoon Cooking Oil
- Salt
- Pepper
Instructions
- Prep and Preheat: Adjust the oven rack to the middle position and preheat the oven to 400°F (204°C). Wash and dry all the produce to prepare for roasting and cooking.
- Prepare Garlic and Vegetables: Peel the garlic clove and place it whole in the center of a small piece of foil. Drizzle with olive oil and season with salt and pepper before cinching into a secure packet. Trim and discard the woody ends of the asparagus, then dice the fingerling potatoes into ½-inch pieces. Thinly slice the chives, setting half aside for garnishing.
- Roast Garlic and Asparagus: Place the garlic foil packet on a baking sheet and roast on the middle rack for 15 minutes. After 15 minutes, add the asparagus to the baking sheet, drizzle with olive oil, salt, and pepper, then toss to coat. Return to the oven and roast until the garlic softens and the asparagus is browned and tender, about 10-12 more minutes.
- Cook and Mash Potatoes: While roasting, place the diced potatoes into a large pot and cover with salted water by 2 inches. Bring to a boil and cook until tender when pierced with a fork, approximately 15-20 minutes. Reserve ½ cup of the cooking liquid, then drain and return potatoes to the pot. Mash until smooth, then stir in the sour cream, half of the sliced chives, salt, and pepper. Add the reserved cooking liquid a splash at a time to reach a creamy consistency. Keep covered and off heat until serving.
- Cook the Steak: Pat the bavette steak dry with paper towels and season generously with salt and pepper. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add the steak and cook for 5-7 minutes per side until it reaches your desired doneness. Remove from heat and transfer the steak to a cutting board to rest. Wipe out the pan.
- Prepare Roasted Garlic Pan Sauce: Once roasted garlic is done, carefully transfer it to a cutting board and mash with a fork until smooth. In the same pan used for the steak, melt 1 tablespoon of butter over medium-high heat. Add half of the mashed roasted garlic, cooking for 30 seconds. Stir in the beef demi-glace and ¼ cup of water (increase to ⅓ cup if preparing 4 servings). Let simmer for 1-2 minutes until slightly thickened, then turn off heat. Stir in another tablespoon of butter along with any steak resting juices until melted and combined. Season with salt and pepper as needed.
- Slice and Serve: Slice the rested steak against the grain. Plate the mashed potatoes, roasted asparagus, and steak. Spoon the roasted garlic pan sauce over the steak and potatoes. Garnish with remaining chives and serve immediately for a flavorful and satisfying meal.
Notes
- You can adjust the roasting time of the asparagus based on your desired tenderness.
- Be sure to slice the steak against the grain to maximize tenderness.
- If you cannot find bavette steak, skirt steak or flank steak can be good substitutes.
- Use the reserved potato cooking liquid to adjust mashed potato consistency for creaminess without thinning the flavor.
- The roasted garlic pan sauce can be made with leftover roasted garlic stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 38 g
- Saturated Fat: 15 g
- Unsaturated Fat: 21 g
- Trans Fat: 0.3 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 110 mg
